Background
While it is not hard to
make wine in Napa Valley - how does one account for that special,
delightfully savory, unctuous wine that truly expresses a
distinctive personality?
One winery, Tres
Sabores, Julie Johnson, owner located in Rutherford, Napa Valley,
California has set out to explore just how the character of
wines made from exactly the same harvest can vary given the artisan
skills of three different winemakers: Rudy Zuidema, Karen Culler,
and Ken Berenards. This is the results of the 5th harvest of
this study.
Julie's only
instructions to these three winemakers "Please make me wines that
are fruit forward and that I can really drink."
As the winemakers
design, draw and shade their own independent actions, they pull a
series of small decisions out of their very personal tool bags that
are keyed not only to the vineyard and the grapes but also that
reflect their own unique styles involving intuitions, preferences
and habits. They have the latitude to choose the green
harvest criteria, harvest dates, different types of fermentation
vessels, yeasts, fermentation temperatures, punch-down techniques
and timing, different barrels, racking intervals, etc.
These
winemakers' personalities infuse their respective wines. Join
Julie in tasting the results of these three winemakers in this
unique combinations of Zins
Description/Palate
Rudy Zuidema's
entry contains, according to him "a blueberry/raspberry
character combined with black cherry on the finish. Lots of
winter spices and texture make it hum. It also has a
sarsaparilla character combined with the right touch of American oak
to give harmony to the wine"
Karen
Culler's entry contains, according to her: "The fruit was
more complex, a floral-lavender-violet spicy. Bright cherry
fruit really comes through on the palate...There's a toasty
component that is not strong as in barrel toasty...
Ken
Bernards' entry contains, according to him "It has a
nice crescendo on the palate...The fresh Zin in the vineyard conveys
cherry jam, dark chocolate and exotic baking spices..."
Food Parings
Roast chicken, duck or lamb, BBQ Prawns,
salmon, pork loin or burgers, pasta dishes, pizza, bread and cheese.
Cellar Hints
Keep it cool (55-65 degrees F) and the wine will drink very well for
many years. These wine, though, are made to compare and enjoy now!
